Betty Crocker

Betty Crocker Scalloped Potatoes

4.7 oz

$1.75 each($0.37 / oz)

Aisle 4

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

100% real scalloped casserole potatoes in a creamy cheese sauce.

Highlights

Nutrition Facts
As Pkgd
About 5 servings per container
Serving Size
0.25 cup as pkgd
- Amount Per Serving
  Calories
  100
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  470mg
  20%
- Potassium
  220mg
  4%
- Calcium
  0mg
  0%
- Iron
  0.4mg
  2%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts
As Prepared
0 servings per container
Serving Size
0.66 cup prepared
- Amount Per Serving
  Calories
  130
- % Daily Value^*
- Cholesterol
  10mg
  3%
- Sodium
  480mg
  21%
- Potassium
  240mg
  6%
- Calcium
  40mg
  4%
- Iron
  0.4mg
  2%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
POTATOES (DRIED), ENRICHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTODEXTRIN, CORN STARCH, SALT, POTASSIUM PHOSPHATE, CONTAINS 0.5% OR LESS OF: VEGETABLE OIL (CANOLA, SOYBEAN, AND/OR SUNFLOWER OIL), ONION (DRIED), SPICE, CELERY (DRIED), MONOGLYCERIDES, WHEY, CHEDDAR CHEESE (DRIED) (CULTURED MILK, SALT, ENZYMES), LACTIC ACID, CALCIUM LACTATE, NONFAT MILK (DRIED), CHICKEN BROTH (DRIED), SILICON DIOXIDE (ANTICAKING AGENT), COLOR (ANNATTO & TURMERIC EXTRACT), SODIUM PHOSPHATE, NATURAL FLAVOR, BLUE CHEESE (DRIED) (CULTURED MILK, SALT, ENZYMES), BUTTERMILK, COCONUT OIL, PEA PROTEIN ISOLATE, RICE FLOUR, FRESHNESS PRESERVED BY SODIUM BISULFITE.
Allergens and safety warnings
CONTAINS: MILK, WHEAT; MAY CONTAIN SOY INGREDIENTS.
YOU WILL NEED: 2 CUPS BOILING WATER2/3 CUP MILK1 TABLESPOON BUTTER OVEN DIRECTIONS1. HEAT OVEN TO 450°F. STIR SAUCE MIX, BOILING WATER, MILK AND BUTTER WITH WHISK IN 1 1/2-QUART CASSEROLE DISH. STIR IN POTATOES. 2. BAKE UNCOVERED ABOUT 25 MINUTES OR UNTIL TOP IS GOLDEN BROWN AND POTATOES ARE TENDER (SAUCE WILL THICKEN). BAKING TIPS: • FOR 2 BOXES, DOUBLE ALL INGREDIENTS; BAKE IN 3-QUART CASSEROLE DISH ABOUT 30 MINUTES AT 450°F. • BAKE POTATOES AND ROAST MEAT AT SAME TIME: 325°F ABOUT 60 MINUTES 350°F ABOUT 50 MINUTES 375°F ABOUT 45 MINUTES STOVE-TOP DIRECTIONS1. STIR SAUCE MIX, 2 CUPS HOT WATER, 2/3 CUP MILK, 1 TABLESPOON BUTTER AND POTATOES IN 2-QUART SAUCEPAN. HEAT JUST TO BOILING, STIRRING OCCASIONALLY.WATCH CAREFULLY TO AVOID BOILOVER. 2. REDUCE HEAT. COVER; SIMMER ABOUT 15 MINUTES, STIRRING OFTEN, UNTIL TENDER (SAUCE WILL THICKEN). MICROWAVE DIRECTIONS1. STIR SAUCE MIX, 2 3/4 CUPS HOT WATER, 2/3 CUP MILK, 1 TABLESPOON BUTTER AND POTATOES IN 3-QUART ROUND MICROWAVABLE CASSEROLE DISH. 2. MICROWAVE UNCOVERED ON HIGH 15 TO 20 MINUTES, STIRRING EVERY 5 MINUTES, UNTIL TENDER (SAUCE WILL THICKEN). CAUTION: HOT! TO OPEN LIFT HERE.